Safe Food Handling Procedures
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10 QuestionsShow answers
  • Question 1
    20 seconds
    Q.

    What is the proper procedure for cleaning and sanitizing food-contact surfaces?

    answer choices

    pre-scrape, clean, rinse, sanitize, air-dry

    clean, sanitize, towel dry

    rinse, scrape, clean, sanitize

    clean, sanitize, rinse, towel dry

  • Question 2
    20 seconds
    Q.

    Which is an example of a chemical contaminant?

    answer choices

    caterpillar found in a case of lettuce

    bad smell coming from fresh seafood

    table sanitizer sprayed over pastries

    freezer burn on frozen fruit

  • Question 3
    20 seconds
    Q.

    Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

    answer choices

    120°F

    135°F

    145°F

    175°F

  • Question 4
    20 seconds
    Q.

    Beef cooked in a microwave must reach an internal temperature of:

    answer choices

    135°F.

    145°F.

    155°F.

    165°F.

  • Question 5
    20 seconds
    Q.

    What should you do to avoid cross-contact when preparing food for someone with a food allergy?

    answer choices

    wipe down work surfaces with a wet cloth

    wash, rinse, and sanitize surfaces and utensils between uses

    use only organic ingredients

    cook the food to its minimum internal temperature

  • Question 6
    20 seconds
    Q.

    A frozen piece of salmon can be thawed using any procedure except:

    answer choices

    under cold running water.

    part of the cooking process.

    in the cooler.

    on the counter.

  • Question 7
    20 seconds
    Q.

    One example of cross-contamination is when someone preparing food:

    answer choices

    uses separate cutting boards for raw and cooked meat.

    uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

    washes fruits and vegetables under running water.

    prepares hand-battered food in small batches.

  • Question 8
    20 seconds
    Q.

    How many seconds should the MINIMUM handwashing process take?

    answer choices

    10

    15

    20

    25

  • Question 9
    20 seconds
    Q.

    Which is not a factor in controlling growth of microorganisms?

    answer choices

    color

    moisture

    oxygen

    temperature

  • Question 10
    20 seconds
    Q.

    Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

    answer choices

    ensure that guests use only one plate

    require people to monitor the self-service area

    post allergen information around the self-service area

    list all of the ingredients in each menu item

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